Family meals: Easy lamb tagine

Family meals: Easy lamb tagine

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(23 ratings)

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Cooking time

Prep: 10 mins Cook: 2 hrs, 10 mins

Skill level

Easy

Servings

Serves a family of 4 - 6 or makes 6-8 toddler meals

Sweet juicy apricots and tender butternut squash are a winner with kids and make for a delicious Middle Eastern family meal for toddlers through to teens and beyond

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving (4)

kcalories
413
protein
27.2g
carbs
27.3g
fat
21.7g
saturates
7.5g
fibre
6.4g
sugar
22.4g
salt
1g

Ingredients

  • 2 tbsp olive oil
  • 1 onion, finely diced
  • 2 carrots, finely diced (about 150g)
  • 500g diced leg of lamb
  • 2 fat cloves garlic, crushed
  • ½ tsp cumin
  • ½ tsp ground ginger
  • ¼ tsp saffron strands
  • 1 tsp ground cinnamon
  • 1 tbsp clear honey
  • 100g soft dried apricots, quartered
  • 1 low-salt vegetable stock cube
  • 1 small butternut squash, peeled, seeds removed and cut into 1cm dice
  • steamed couscous or rice, to serve
  • chopped parsley and toasted pine nuts, to serve (optional)

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Method

  1. Heat the olive oil in a heavy-based pan and add the onion and carrot. Cook for 3- 4 mins until softened.
  2. Add the diced lamb and brown all over. Stir in the garlic and all the spices and cook for a few mins more or until the aromas are released.
  3. Add the honey and apricots, crumble in the stock cube and pour over roughly 500ml boiling water or enough to cover the meat. Give it a good stir and bring to the boil. Turn down to a simmer, put the lid on and cook for 1 hour.
  4. Remove the lid and cook for a further 30 mins, then stir in the squash. Cook for 20 – 30 mins more until the squash is soft and the lamb is tender. Serve alongside rice or couscous and sprinkle with parsley and pine nuts, if using.

Recipe from bbcgoodfood.com, June 2012

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Comments

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Harrysbakingmummy's picture

Delicious and easy to make. My supermarket didn't have diced leg meat so I bought leg steaks and diced myself and they worked perfectly. My 3 year old son loved helping to cook and ate his whole plate full.

ziacka's picture

Can I freeze this?

Niniminnie's picture

Made this for a dinner party of 6 adults. Total success and really yummy. I bought 1.2k of meat - enough for second helpings. I added a can of chopped tomatoes, per one of the comments. Will definitely make this again, was great.

Kelsbels83's picture

I very regularly make this for my toddler, who is an extremely fussy eater! He loves it! We eat it as a family but the adults aren't as keen as he is.

Daisy@Cheaperseeker's picture

Really tasted!Looking at special have appetite,though maybe taking time .

robertloh1992's picture
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agreed.

peachy1984's picture
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Having budget bought a leg of lamb I was looking for some inspiration to use up my left overs when I came across this recipe. I found this a really easy and tasty dish to make, I literally popped all of the ingredients in a large pan in one go (including chunks of pre roasted lamb) missed out the carrot as I realised I had run out, added a heaped teaspoon of Harissa and left to simmer for about an hour. The flavour was just lovely and made a tasty meal with cous cous. Much less time consuming than following the method with fresh meat and a new favourite way of stretching a joint further.

k8bradley's picture
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Really tasted, cooked for longer than suggested and lamb was beautiful. Also added some tomato purée and fresh ginger. Might add some Harissa paste next time but it was yummy as it was.

Kristen73's picture

Made this to the recipe but cooked it after adding the squash for maybe an hour - it was delicious and the toasted pine nuts were worth adding.

catrad's picture

Very nice. Takes time, but once you've started it cooking you only need to check on it every half hour really. Three clean plates tonight plus three extra portions for work lunches. I served this with cinnamon couscous, a recipe stolen from the cinnamon rubbed salmon elsewhere on this site - add a dash of ground cinnamon plus a handful of sultanas to the couscous before adding the liquid - lovely!

Sjmhughes@gmail.com's picture

An average tagine. Quite sweet, flavours lost. My 2.5 year old ate it though, so I'll probably cook it again. It's not something to be cooked in a hurry though.

mrsdaly's picture

not great at all....disappointed with it and added extra stock and fresh coriander as recommended. Won't be cooking again

last edited: 09:53, 11th Sep, 2013
northumbrianlucy's picture
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The lamb was lovely, but the recipe wasn't anywhere near as tasty as I thought it would be. Such a shame as it smelt so good at the beginning! Didn't use the Saffron as couldn't afford to, and therefore it also didn't nearly look as nice as picture!

cjewing's picture
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Loved it, really easy to cook.. Needed to add double the stock and also added some coriander at the end. Will definitely make again

gdgirl's picture

can this be done as a slow cooker please?

wilton01's picture
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Really tasty and although needs long time to cook it can be left to get on with it. Will serve at next gathering as sure everyone will love it as much as we did.

pammie4's picture
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Lovely range of tastes but a lot of time and effort. To much to do if cooking it after a day at work

markwoz's picture

Great recipe and the lamb was so tender. Very easy but be aware of the time required for it to cook you need a good hour and a half. I used fresh ginger which gave it a nice boost of flavour. Cooks best in a big heavy pot with lid. I used a cast iron one on low heat. Will definitely try again and experiment a bit with some of the ingredients.

juliebahrain's picture
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Lovely Tagine, very authentic according to husband. Served with Harissa Coucous.

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